Spoon a mound of soft polenta onto plates. Place sliced Rosemary Apricot Pork Tenderloin on top and drizzle on any extra apricot glaze.

Ingredients

2cups reduced-sodium chicken broth

2cups 2 percent reduced-fat milk

1cup polenta or yellow stone-ground cornmeal

1/8teaspoon dried thyme (optional)

1/3cup finely grated Parmigiano Reggiano cheese

1tablespoon butter

1/2teaspoon salt

Instructions

Place broth and milk in a saucepan and bring to a boil over medium-high heat. Add polenta, whisking to prevent clumping. Reduce heat to low. Add thyme, if using, and cook, stirring constantly, until liquid is absorbed and polenta is creamy and thoroughly cooked, 5 to 10 minutes.